• Active Time 30m
  • Total Time 1h 15m

12 servings

This luscious lemon cake is soaked with an equally luscious lemon syrup. Serve with Mango-Raspberry Compote.

Make Ahead Tip: Prepare through Step 6; store covered at room temperature for up to 1 day.


  • Cake:
  • 2 tablespoons butter
  • 2/3 cup buttermilk
  • 1 tablespoon canola oil
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 2 teaspoons freshly grated lemon zest
  • 1 tablespoon lemon juice juice
  • 1 teaspoon vanilla extract
  • Lemon Syrup:
  • 1 cup sifted confectioners’ sugar, plus extra for dusting cake (optional)
  • 1/2 cup lemon juice
  • Mango-Raspberry Compote (recipe follows)

Companion recipe: Mango-Raspberry Compote


To make the cake: Preheat the oven to 350 degrees F. Coat an 8-inch Bundt pan (6-cup capacity) with cooking spray. Dust the pan with a little flour, shaking out the excess, and set aside.

Melt the butter in a small saucepan over medium heat. Swirl the pan until the butter turns light brown, about 60 seconds. Combine the butter, buttermilk and oil in a small bowl; set aside.

Sift the flour, baking powder, baking soda and salt into a bowl. Beat the eggs and sugar in a mixing bowl until thick and pale, 3 to 5 minutes. Blend in the lemon zest, lemon juice and vanilla. Alternately fold the dry ingredients and buttermilk mixture into the beaten eggs with a rubber spatula, beginning and ending with the dry ingredients.

Spoon the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 30 to 35 minutes. Let the cake cool in the pan on a rack for 5 minutes. Invert onto the rack and set over a large baking sheet with sides. Let cool slightly.

To make the syrup: Poke holes all over the cake with a wooden skewer or cake tester. While the cake is still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl and slowly spoon the lemon syrup over the cake, spooning any syrup that accumulates on the pan below back over the cake.

Shortly before serving, lightly dust the cake with confectioners’ sugar, if desired. Serve with Mango-Raspberry Compote.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7686

nutrition information per serving

213 calories; 4g total fat; 2g total saturated fat; 41mg cholesterol; 268mg sodium; 42g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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